Eggs Benedict California

Eggs Benedict California
3 from 2 ratings
This California-version of eggs Benedict is from Sandi of All the Good Blog Names Are Taken.  
Servings
1
servings
Ingredients
  • 2 eggs
  • 1 english muffin
  • 4 teaspoon crumbled goat cheese
  • 1/2 avocado, thinly sliced
  • 3 cherry tomatoes, halved
  • 1 teaspoon olive oil
  • fennel leaves, for garnish
  • salt and pepper, to taste
  • 1-2 teaspoon vinegar
  • 3 tablespoon hollandaise sauce*
Directions
  1. Fill a medium-sized skillet or cast-iron pan with about 2 inches of water and add the vinegar. Bring to a simmer, and slowly crack each of the eggs into the simmering water. Cook for 3 minutes for soft yolks.
  2. Meanwhile, toast the English muffin. When it's toasted, sprinkle each 1/2 with goat cheese. Remove the poached eggs from the water using a slotted spoon, and gently place 1 on each goat cheese-sprinkled half.
  3. In a small sauté pan, heat the oil for 1 minute and place the tomato halves into the pan cut side down. Cook for 1 minutes so that the tomatoes begin to caramelize, then flip and allow to cook for 1 minute more on the outside.
  4. Place the egg-topped muffins side by side on a plate and arrange the avocado slices between the 2 eggs. Top with the caramelized tomatoes, drizzle with the hollandaise sauce, and serve.